One of the best things about vacationing out in Tofino is the now-famous food truck TacoFino (as recently seen on Eat St!). Besides their phenomenal burritos, tacos, gringas and chile-chocolate cookies, they have a lineup of liquados –chocolate, lime-mint and mango-coconut –to wash them all down.
The mango coconut liquado is one of their most popular — on our most recent visit there were dozens of people waiting at the bus window for theirs. A simple blend of fresh mango and coconut milk, they’re similar to an Indian lassi, made with mango and yogurt. The coconut milk is dairy-free and adds a piña colada-esque flavour, and cuts through the spiciness of Mexican food. The mixture would be fantastic frozen into liquado ice pops, or blended with ice cream for a milkshake. The addition of fresh ginger or mint would be rather fantastic, too.
Mango Coconut Liquado
1 mango, peeled and pitted (find directions for cutting a mango here)
2 cups coconut milk or plain yogurt
1 cup ice
1 Tbsp. honey, or to taste
Combine all ingredients in a blender and pulse until the ice is crushed and mixture is smooth, adding more milk if the mixture seems too thick. Serves 2.
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